Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil

Ingredients

  • 1 cup warm water (105 to115° F)
  • 1 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon plus 1 teaspoon dry milk powder
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt

  • For topping:
    • 4 (approximately 1-inch-wide and 3-inch-long) fingerling potatoes
    • 4 sprigs fresh thyme plus 2 teaspoons fresh thyme leaves
    • 1 clove garlic, peeled and smashed with back of knife
    • 2 1/2 teaspoons kosher salt
    • 1 tablespoon canola oil
    • 1 tablespoon unsalted butter
    • 2 cups (4 ounces) fresh shiitake mushrooms, stemmed and thinly sliced
    • 1/4 cup shallots, minced (from 2 medium shallots)
    • 3/4 teaspoons freshly ground black pepper
    • 2 teaspoons extra-virgin olive oil
    • 1/4 cup white truffle oil
    • 1/2 cup crème fraîche
    • 2 tablespoons fresh chives, minced

    • Special equipment: stand mixer fitted with paddle attachment and dough hook, heavy baking sheet

    Description

    Epicurious Favicon Epicurious
    View Full Recipe



    Found Country:US image description
    Back to top